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Functional properties of soy proteins
Soy protein ingredients must possess appropriate functional properties for food applications and consumer acceptability. these are the intrinsic physicochemical characteristics which affect theExpand
Functional properties of proteins in foods: A survey
Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. FunctionalExpand
Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine
TLDR
In in-vitro studies with phenolic substances in red wine and normal human low-density lipoprotein (LDL) the authors found that red wine inhibits the copper-catalysed oxidation of LDL. Expand
Milk proteins: physicochemical and functional properties.
  • J. Kinsella
  • Chemistry, Medicine
  • Critical reviews in food science and nutrition
  • 1984
TLDR
The roles of milk proteins in determining some important physical characteristics of milk powders and their involvement in a range of functional properties (water holding, solubility, rheological behavior, gelation, film formation, emulsification, and foaming) are reviewed. Expand
A Collaborative Study to Develop a Standardized Food Protein Solubility Procedure
ABSTRACT A colaborative study was conducted to develop a rapid, simple and reliable procedure for determining the solubility of food protein prod- ucts, e.g., spray-dried whey protein concentrate,Expand
Functional properties of proteins: Possible relationships between structure and function in foams
Abstract Proteins via interactions with other components in food systems perform several desirable functions which are related to their structure and physico-chemical properties. In this paper theExpand
Inhibition of human LDL oxidation by resveratrol
Proteins in whey: chemical, physical, and functional properties.
TLDR
As the market for functional proteins continues to expand, the whey industry must seek the means to refine whey protein products; determine useful functional properties; develop standardized manufacturing protocols; demonstrate the effectiveness of whey as a functional ingredient; promote, and then market, whey on the basis of performance at competitive cost. Expand
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